Italian Fennel Casserole

Italian Fennel Casserole

2 tablespoons oil (preferably coconut oil)
1 large onion, peeled and sliced thin into ½” – 1" pieces
3 cloves garlic, crushed
1 pound fennel, sliced thin into ½” – 1" pieces
12 oz chopped tomatoes
Salt and pepper, to taste

Topping

8-10 ounces of breadcrumbs
3-4 tablespoons olive oil
1 teaspoon sea salt
1-2 teaspoons black pepper

Directions:

Preheat oven to 400o. Heat oil in a large pan. Add onions and garlic. Sauté for about 3 minutes. Add fennel and sauté another 5 minutes. Add tomatoes, season with salt and pepper, and cover and simmer for 10 minutes. Then, transfer the mixture to a lightly greased 2 quart oven proof dish. Mix the bread crumbs, olive oil, salt and pepper and sprinkle over the top then bake (uncovered) for 15-20 minutes until the top is nice and crisp. Serve immediately.

Serves 4

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